Why Kürtőskalács deserves more attention

Kürtőskalács rarely gets the international recognition it deserves. The creamy and savoury complexity is genuine, not simple, and the technique involved in using sour cream correctly takes real skill.

paprika only entered Hungarian cooking in the 17th century but now defines the cuisine. I encountered it first in a Budapest csárda tavern and that context helped me understand it properly. Tokaji wine is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Kürtőskalács is the dish to start with.